1-1/2 pounds strawberries, hulled, washed & drained
2/3 cup strawberry jam
1 tablespoon butter
1 tablespoon cornstarch
1 tablespoon quick-cooking tapioca
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3-1/2 cup granulated sugar
Preheat the oven to 450F. Be sure to line the oven floor with foil to catch any drips.
Spread the strawberries on paper towels to dry.
Melt the butter and keep warm.
In a bowl, whisk together the cornstarch, tapioca, ginger, cinnamon, nutmeg and sugar.
Halve any very large berries and gently toss berries with the dry ingredients.
On a floured surface roll out the biscuit into a 10 by 18-inch rectangle, square off the corners.
Brush the dough lightly with about half of the melted butter.
Spread jam over the rectangle, leaving a 1/2-inch border on one long side.
Starting at the opposite long side, roll up the dough jelly-roll fashion and pinch the seam closed.
Roll the log so that it is an even diameter, 18 inches long; turn the log seam side down.
Using a large sharp knife, quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 spiraled biscuits in all.
Using a rubber spatula, fold the strawberry filling once to remix.
Spoon the filling into a 9-inch glass pie plate and smooth the top. Arrange 8 biscuits around the perimeter of the pie and the remaining four biscuits in the center.
Don’t push the biscuits down into the strawberries.
Bake 20 minutes or until the top is golden brown and the filling is bubbling.
Lower the oven temperature to 350F; loosely cover the pie with foil and bake for 15 minutes longer.
Transfer to a rack to cool for 30 minutes before serving.